Experience
Learning Across Kitchens and Cultures.
Professional history, most recent first. Michelin distinctions refer to the restaurants during my time there.
Kitchens
2025–Present
Otoki
Colaba, Mumbai, India
Executive Chef
Leading the kitchen of an izakaya-style Japanese restaurant: menu development, food costing, team training and sourcing ingredients from Japan, alongside a weekly 14-course Edomae-style omakase.
2024
Boury
Roeselare, Belgium
Chef de Partie (Intern)
A contemporary kitchen led by Chef Tim Boury, holding three Michelin stars during my tenure.
2023–2024
Inddee
Bangkok, Thailand
Sous Chef
A modern Indian tasting-menu restaurant, two Michelin stars during my tenure. Part of the opening team; led the Asador grill.
2022
Kikunoi Honten
Kyoto, Japan
Line Cook
Ran the seafood section of a three-Michelin-starred kaiseki kitchen: sourcing, butchery and precise preparation, and assisted on hassun and shizakana courses.
2015–2018
San-qi, Four Seasons Hotel
Mumbai, India
Commis Chef, Japanese Department
Where my professional work in Japanese cuisine began: fish butchery, Japanese breakfast service and the teppanyaki station.
Study
A Foundation Built Through Study and Practice.
Education
2021–2022
Tsuji Culinary Institute
Bachelor of Business Management · Osaka, Japan
2019–2021
Anabuki Business College
Japanese language diploma · Takamatsu, Japan
2011–2015
Institute of Hotel Management and Catering Technology
B.Sc. Hospitality and Hotel Administration · Ahmedabad, India
Certifications
2022
Japanese Cuisine Silver Certification
2022
Fugu processing certification, Osaka
2021
Japanese language qualification (JLPT N3)
2021
Food-service skills assessment (OTAFF, HACCP)